GRANDMA’S FAMOUS DATE NUT BREAD
SERVES 1 LOAF, 12 SLICES
1 cup chopped pitted dates
3/4 cup chopped walnuts
11/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
3/4 cup boiling water
3 tbsp. vegan butter (soy-free if necessary)
Vegan cooking spray (soy-free if necessary)
1/2 cup unsweetened applesauce
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 1/2 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
1 cup coconut sugar (or brown sugar)
NUTRITIONAL VALUES
Calories: 409kcal
Fat: 8.7g (0.9g S.Fat)
Carbs: 74.6g
Protein: 10.5g
Sugar: 27.2g
Sodium: 707mg
METHOD
In a medium mixing bowl, combine the dates, walnuts, baking soda, salt, and xanthan gum (if using). Pour in the boiling water, followed by the butter. Allow the mixture to stand for 20 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 × 5-inch loaf pan with cooking spray.
In a large mixing bowl, combine the applesauce, vinegar, and vanilla extract. Stir in the flour and sugar gradually. It will be lumpy, which is fine; just incorporate everything as thoroughly as possible. Stir in the date mixture until well combined. Pour into the loaf pan that has been prepared.
Cook for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes in the pan before transferring to a cooling rack. Allow at least 4 hours to cool before slicing. Leftovers can be stored at room temperature in an airtight container for 3 to 4 days.
Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 × 5-inch loaf pan with cooking spray.
In a large mixing bowl, combine the applesauce, vinegar, and vanilla extract. Stir in the flour and sugar gradually. It will be lumpy, which is fine; just incorporate everything as thoroughly as possible. Stir in the date mixture until well combined. Pour into the loaf pan that has been prepared.
Cook for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes in the pan before transferring to a cooling rack. Allow at least 4 hours to cool before slicing. Leftovers can be stored at room temperature in an airtight container for 3 to 4 days.
